Chicken Scaloppine with Peperonata

I ripped this recipe out of my May issue of Cooking Light and figured it would be fairly easy to make vegan and delicious. I was correct on both counts. I love Gardein products and their Chick'n Scallopini made this a breeze to whip up.

• 2 tablespoons extra-virgin olive oil
• 1 large green bell pepper, cut into 1/2-inch-wide strips 
• 1 large yellow bell pepper, cut into 1/2-inch-wide strips
• 1 cup vertically sliced yellow onion 5
• 5 garlic cloves, thinly sliced
• 1 cup halved grape tomatoes
• 2 tablespoons thinly sliced fresh basil
• 2 teaspoons balsamic vinegar (I had black garlic balsamic vinegar)
• 3/4 teaspoon kosher salt, divided
• 1 package  Gardein chick'n scallopini
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1 1/2 tablespoons Earth Balance margarine

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers; cook 3 minutes, stirring occasionally.

Add onion and garlic; cook 10 minutes, stirring occasionally.

Add tomatoes; cook 1 minute or until tomatoes wilt. Remove from heat; stir in basil, vinegar, and 1/4 teaspoon salt.

Remove pepper mixture to a bowl and set aside.

While pepper mixture cooks, sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Dredge in flour; shake off excess.

Melt Earth Balance in a large skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until golden and done.

Serve chicken with bell pepper mixture. I sauteed zucchini and yellow squash in a little oil with lots of garlic and made Couscous as sides. UMMM good.

Enjoy!!!!